Step 1

• Adjust rack to middle position (middleand top positions for 4 servings) andpreheat oven to 425 degrees. Bring amedium pot of salted water to a boil.Wash and dry produce.• Trim, peel, and halve carrots lengthwise;cut crosswise into 2-inch-long pieces.Trim and thinly slice scallions, separatingwhites from greens. Peel and mince orgrate garlic. Zest and quarter lemon.

Step 2

• In a small bowl, combine panko,Parmesan, paprika, a large drizzleof olive oil, and a pinch of saltand pepper.• Pat chicken* dry with paper towels;season all over with salt and pepper.Place on one side of a baking sheet(for 4 servings, spread out acrossentire sheet).• Spread tops of chicken with sour cream.Mound with panko mixture, pressing toadhere (no need to coat the undersides).

Step 3

• Toss carrots on opposite side of sheetfrom chicken with a large drizzle of oliveoil, salt, and pepper. (For 4 servings, tosscarrots on a second sheet.)• Roast on middle rack until chicken iscooked through and carrots are brownedand tender, 15-20 minutes. (For 4, roastchicken on middle rack and carrots ontop rack.)• Transfer chicken to a plate to rest.TIP: If carrots are done before chicken,remove from sheet and continueroasting chicken.

Step 4

• While chicken and carrots roast, addcouscous to boiling water. Cook untiltender, 6-8 minutes. Drain thoroughly.• Melt 2 TBSP butter (3 TBSP for4 servings) in empty pot over mediumheat. Add scallion whites and garlic;cook until softened, 1 minute.• Return cooked couscous to pot and stiruntil coated. Taste and season with saltand pepper. Turn off heat.

Step 5

• Once carrots are done roasting, carefullytoss with lemon zest and a squeeze oflemon juice to taste.

Step 6

• Divide chicken, carrots, and couscousbetween plates. Garnish chickenwith scallion greens. Serve with anyremaining lemon wedges on the side.